Gluten-Free Lunchbox Quiche (Crustless Quiches)
If you need a quick and reliable, protein-packed gluten-free lunchbox idea that actually gets eaten, this easy mini quiche recipe is one to keep on repeat. These crustless mini quiches are simple, freezer-friendly and made with everyday ingredients - no frying, no pastry, no complicated steps.
Servings: 16 mini quiches
Calories: 71kcal
Equipment
- mini muffin or mini square pan Silicone moulds (if using air fryer)
- Mixing bowl and whisk
- Oven or Air Fryer
Ingredients
- 5 large eggs
- 1 cup (250 ml) milk
- ⅔ cup (95 g) gluten-free all purpose/plain flour
- 1 cup (100 g) shredded/grated cheese
- 4 slices bacon or ham, diced
- ⅓ cup corn kernels
- ¼ cup red capsicum/pepper finely diced
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Preheat oven to 180°C (350°F). Lightly grease a mini muffin or mini square pan.
- Whisk 5 large eggs and 1 cup milk in a large bowl.
- Add ⅔ cup gluten-free all purpose/plain flour and whisk until smooth.
- Stir in 1 cup shredded/grated cheese, 4 slices bacon or ham, ⅓ cup corn kernels, ¼ cup red capsicum/pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder and salt and pepper,
- Fill cavities no more than ¾ full.
- Bake in oven for 22 minutes, until lightly golden and centres are set.
- Cool 5 minutes in pan before transferring to a wire rack.
Instructions (Air Fryer)
- Preheat air fryer to 160°C (320°F).
- Fill greased silicone moulds ¾ full.
- Cook for 9 minutes, or until centres are set.
Notes
- Do not overfill - they rise slightly.
- Slight sinking after baking is normal.
- Cool completely before storing.
- Freeze for up to 3 months.
Nutrition
Calories: 71kcal | Carbohydrates: 5g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 84mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 0.5mg